Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ Chocolate Chip Cookie Dough
1/2
cup semisweet chocolate chunks (from 11.5-oz bag)
1/3
cup milk chocolate toffee bits (from 8-oz bag)
1/2
cup toasted chopped pecans
14
Rolo® chewy caramels in milk chocolate, unwrapped (from 12-oz package)
Preparation
Heat oven to 350°F. Line large cookie sheets with cooking parchment paper.
In large bowl, mix all ingredients except caramels until well mixed.
Shape 2 tablespoonfuls cookie dough around each caramel. Place 2 inches apart on cookie sheets.
Bake 13 to 15 minutes or until golden brown. Cool 2 minutes. Remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
